Basil Citrus Syrup

• 2 cups water
• 2 cups sugar
• handful of fresh basil, chopped
• lemon peel
• orange peel

Cocktail

• 2 oz rye whiskey
• 4 dashes Peychaud's bitters
• ½ oz Basil Citrus Syrup* (see how-to below)
• ¼ oz Pernod, just enough to coat rocks glass
• 1 orange peel, pinched for oil
• ice

Make Basil Citrus Syrup

1. Bring water and sugar to a boil
2. Pour over basil, lemon peel and orange peel. Let cool
3. Strain into a bottle for ease of use
   

Make Cocktail

1. In a tall glass, add rye whiskey, Peychaud's bitters and Basil Citrus Syrup
2. Fill the glass with ice and stir (about 13 seconds)
3. In a separate glass (rocks glass suggested) add Pernod, swish to coat glass, then pour out excess
4. Squeeze out oil of 1 orange peel, add 1 large ice cube to the glass, strain cocktail over ice and serve